Cincinnati Chili Stuffed Spaghetti Squash.

One, it’s freezing here, like freezing, and I want fall to come back ASAP. Sound good universe? Mmm, k.

Two, cold weather instantly brings one meal to my mind… CHILI.

Three, chili to me has always meant Cincinnati style…cause um my mom knows best… and she loves the addition of the carbs. It’s the only way SHE will eat chili!

I guess that chili doesn’t always mean Cinci style though, since I have quite a few chili recipes on this here site. BUT, that said, the chili I love most, the chili that is near and dear to my tiny little heart, is Cincinnati style.

Again, this is mostly likely due to the additional carbs and all the cheese.

You can also blame my mom for this, chili was one of “her” dinners. Meaning dad never made chili, mom did, and that’s the way it always went. Growing up I just thought eating chili over a giant plate of angel hair pasta was the norm. Apparently it’s not, and today I am here to tell ya that well, IT SHOULD BE.

Or well, I guess in today’s case it should be spaghetti squash, but real pasta works too.

Here’s the deal, I love my chili, and I LOVE it served over angel hair pasta with a heaping pile of sharp cheddar cheese.

So why the spaghetti squash? Well, because I LOVE spaghetti squash too, and it’s one of the only vegetables that I’ve found that I’m actually OK with replacing my real pasta.

Don’t think that just because we lost the angel hair we lost the flavor. I promise that this recipe is still just as good as the original. Even my Cincinnati Chili purist of a mother approves. Thankfully she’s also a huge fan of spaghetti squash. FYI – another one of her favorite spaghetti squash recipes are these lasagna stuffed spaghetti squash boats. <–try these too!

This chili recipe is perfect to make on a Sunday, let it slow cook all day long, then eat while hanging out with the family, watching the game…or umm just watching your favorite TV show by a roaring hot fire. <–this would be me! Then, you can have leftovers all week-long – for lunch or quick dinners. Chili is honestly one of my favorite October meals. Traditionally I make this recipe on Halloween, but this year I may or may not be planning an early Thanksgiving turkey….

So today we do Cincinnati Chili Stuffed Spaghetti Squash!!

Cool, I am excited!!

Now like I said, this recipe is a really great easy meal. You just throw everything in a big ol pot and then let it cook low and slow. You can even make this in the crockpot if you want to!

Then, just before dinner, roast your squash and gather up those classic Cincinnati Chili toppings.

In my house this means shredded sharp cheddar cheese. My family is not big on the onions or beans… or well, I love the beans, but no one else really does, so they never happen. Occasionally, we’ll add some Oyster crackers, if we have them on hand, but more often than not, it’s beer bread in for the win!

I really do highly recommend the beer bread. It’s kind of amazing, especially with chili. PLUS this chili is essentially carb free, so bread really is a must!

Instructions

Heat a large heavy bottom soup pot over medium heat and add the olive oil. Add the onion and cook about 5 minutes or until it begins to caramelize around the edges. Use your hands to crumble the ground beef into the pot. Brown the beef, breaking up the meat as you go. Once the beef is browned, add in the chili powder, smoked paprika, cocoa powder, cumin, allspice, salt, cayenne, cinnamon and garlic powder. Give it a good stir and let cook about a minute or two. Add the chicken broth, tomatoes, tomato paste, vinegar, worcestershire sauce and bay leaves.

Stir everything to combine. Simmer, covered for at least 3 hours or up to all day over low heat. The longer the better.

About 40 minutes before you are ready to eat, preheat the oven to 400 degrees F.

Slice the spaghetti squash lengthwise and rub a drizzle of oil all over the cut side of the squash halves and sprinkle with salt and pepper. Place cut side down on a baking sheet and bake about 30 to 45 minutes, or until the squash is just tender enough to scrape into strands. Remove from the oven and scrape the squash into strands, leave in the squash "bowls".

To serve, ladle the chili into the squash bowls. Top with cheese and any other of your desired toppings. Allow the cheese to melt slightly and then EAT. I love serving this meal with my family's favorite [beer bread | https://www.halfbakedharvest.com/5-ingredient-beer-bread/].

for me, chili was always with cornbread growing up. but i love spaghetti squash, so i think chili would be really tasty with it! i’m still unconvinced that squash can replace noodles, though it’s fine if i don’t try to compare the two!

I looooove a good chilli, but without the carbs. STill, it’s a dish I don’t get to cook often as my son is so against fiery hot spices like…hmmm, I dunno, chilli!! Darn kid!http://bloglairdutemps.blogspot.pt/

I’d have to say that you’re right about cinci chili not being the norm, or at least it’s something I’ve never tried. But I know it would be a huge hit in my house so I’m totally doing it! Your chili recipe looks and sound amazing and I love the idea of replacing the noodles with sketti squash! Pinned!

This post reminds me of my college days. I went to school about an hour outside of Cincinnati and this chili was the norm. I still remember walking into my first Skyline Chili and thinking, wait, what? How do you this five way thing? I love that you paired it with spaghetti squash…hmmm, I’m wondering if that counts as a “sixth” way! 🙂

I love this! I was born and raised in Cincinnati but because I’m a military spouse and haven’t resided in near a Skyline since 1980, I’m always making it at home. Can’t wait to make your version and am really excited about the substitution of spaghetti squash for the pasta! (Although…I might just have to revoke my birthright by admitting that!) I have one suggestion for you in order to make the chili like the real thing…..instead of browning the meat, boil it! I know that sounds odd but that’s what gives the meat the fine texture of real Cincinnati chili and that texture is crucial…proving I can handle SOME change, i.e. the pasta substitution, but not ALL change! 🙂 And I agree…there’s nothing like the smell of this chili as it permeates the house on a cold autumn or winter day.

Your logic of “I cut the carbs from the main dish so I can add some delicious bread as a side” is my exact logic as well: give me any excuse to serve homemade bread without feeling carb-overload. Plus what else are you going to use to sop up the chili left in the bottom of the bowl? 🙂

Chili has always meant Texas style to me because my dad used to be on a Texas chili cooking team and would win sometimes. As a result I very rarely dabble with other recipes other than his. That being said, now that I live in Ohio I have warmed up to other styles, namely cincinatti style. But whatever version you like I bet it’s be great in this squash!

I grew up in Cincinnati, and I give you props for your recipe NOT including onions in the chili base (And also for spelling Cincinnati correctly!). The onions (like beans and cheese) are a topper. Also, I will second what Julanne Kowalski said–You should boil the chili. While it looks good, and I would definitely eat it, it’s just a smidge too thick! 🙂 Since I don’t live in Ohio anymore, I make up a batch of Cincinnati Chili any time I get homesick, and I’ve been making it for Christmas Eve dinner. It’s a fun little tradition I started about 10 years ago.

Just made this tonight… It’s fabulous!!! I added a couple of tablespoons of very dark vegan chocolate at the end, and had to keep topping up with water occasionally. One of the best chilli’s I’ve ever had though 🙂

Thanks for posting this awesome-sounding recipe! Sadly, I won’t have time today to cook a pot of chili, but can’t wait to use your recipe for cinci chili, which I’m way overdue in making (and I have quite a lot of years on you). So, yeah, wayyyy overdue haha! I found your blog while trying to find confirmation that the chili I am making (heating, really – from a local purveyor of frozen paleo foods) would taste good with the spag. squash I roasted yesterday. So good to know this wasn’t some crazy idea. Although I am far from Cincinnati, I can’t wait to make a big pot of it and try it in the squash bowls first, and THEN on top of angel hair (the thinner pasta sounds nice) – since I’m not actually on paleo, hehe.

Last time I purchased a spaghetti squash I made a lasagna-style bake. It wasn’t all that great so I was looking for a creative way to cook spaghetti squash that wasn’t the typical “spaghetti” replacement. Your recipe is wow! Kind of spicy but it was so so yummy. It is super hearty and delicious. A tip for other is to make sure you season your squash well before roasting. It needs a fair amount of salt to bring out the flavor. That chili was the bomb though. Two thumbs up from me 🙂

Meet Tieghan Gerard.

I’m Tieghan, the recipes you’ll find here are inspired by the people and places I love most. I try to live simply, eat seasonally, and cook with whole foods. My hope is to inspire a love for amazing food, as well as the courage to try something new!